What size Mac Pro Chef knife should I get?

Sun Dec 29, 2013 1:59 am

Hi Mark,

I have done a lot of research on buying a new chef's knife and have decided on a MAC Pro. I am a beginner home cook with evolving knife skills but still a novice. What I can't decide on is the size. Given my skills and usage, would I be better off with the 8.5" or should I go ahead and get the 9.5"? Through my reading, it would seem best to go ahead and get the larger one but would appreciate any advice you could give.

In my order I am going to get the 1k/6k combo stone and a MAC bread knife as well.

Re: What size Mac Pro Chef knife should I get?

Sun Dec 29, 2013 3:54 pm

Well, I'm a home cook, not a professional that will be doing a ton of prep. I do want a high quality knife that I can use for years. I will sharpen it myself. I have a 6" Wustoff Classic Santoku but I don't like the profile and lack of point (bought it years ago). So tentatively decided on the MAC but not married to it. Others I have considered are Masamoto, Kikuichi, and Hiromoto. Any help would be appreciated.

Re: What size Mac Pro Chef knife should I get?

Sun Dec 29, 2013 6:03 pm

Usual suspects for entry level are the Tojiro DP, Fujiwara FKM, and Richmond Artifex. There have been some recent additions to the site that may offer more at the same price, but I don't know as much about them...I try to post some of those thoughts later...I am headed out the door at the moment.